Makes 2 challahs or 2 mini loaves
In a large bowl, mix the yeast with the warm water and let it stand until the yeast bubbles, for about 10 minutes.
In a separate medium bowl, whisk together all of the dry ingredients: cornmeal, sorghum flour, potato starch, millet flour, sugar, salt, and xanthan gum, if using.
Stir the wet ingredients into the bowl with the yeast mixture: oil, almond milk, 2 eggs, and vanilla. Add the dry ingredient mixture and mix well.
Roll the dough into a ball and cover it with a cloth. Allow it to rise in a warm place for 11/2 hours.
While waiting, line 2 baking sheets with parchment paper.
Shape the dough as desired, then put them on the prepared baking sheets and let them rise in a warm place, covered, for 1 more hour.
Preheat the oven to 350°F.
Brush the tops of the loaves with the third, beaten, egg and sprinkle with pumpkin or sunflower seeds, if desired.
Bake the bread for 35 to 40 minutes, or until lightly golden and set in the center. For smaller loaves, bake for 25 minutes and check often! Cool a bit and slice and serve or make these ahead of time, as they may be double wrapped and frozen once cool.
Nail This
This bread is denser than a traditional challah (thanks, cornmeal) so don’t skimp on letting both the dough and the loaf rise sufficiently.
Flip It
Substitute an all-purpose gluten-free flour for the combined sorghum flour, potato starch, and millet flour. But not all gluten-free flours are the same. The popular Bob’s Red Mill brand, for example, is too heavy for this recipe. Cup4Cup or Manhattan Blends by Orly work very well.
Use water instead of almond milk and omit the vanilla, if you prefer.
Make challah rolls: Roll them as large as you like, arrange them on a parchment lined baking sheet, and brush the tops with egg wash. Bake for about 1/3 of the time (but keep watch, as it will depend how big your rolls are).
Slice before freezing if you want to save this for morning toast (divine) or make French toast with leftovers.